Preparation method of three-taste salt preserved eggs and salt preserved eggs prepared by preparation method
A technology for preserved eggs and preserved eggs is applied in the field of the preparation of three-flavored preserved eggs, which can solve the problems of affecting the appearance, easy occurrence of black spots and breakage in the finished product, and improve the uniformity of temperature and/or humidity, the uniformity of pickling and flavor, and the reduction of breakage rate. Effect
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[0017] In order to further understand the technical solutions of the present invention, the present invention will be further described by the following embodiments in conjunction with the accompanying drawings.
[0018] The preparation method of the three-flavored salted preserved egg of the present embodiment comprises the following steps: (1) Stewing of spices: select natural plant spices according to the ratio of spices, add water, boil in a stainless steel pot for 11-12 hours at a ratio of 1:100 cool down. (2) Preparation of marinade: combine the spice liquid boiled in step (1) with the spice liquid and yellow soil, plant ash, sodium chloride, CuSO 4 , lime, soda ash, salt and sodium glutamate, etc. are mixed in a proportion to make a mixture, and water is used as a regulator to adjust and mix the mixture evenly, so that the water content of the mixture is 68% or 69% of the weight of the mixture; When preparing the pickle preparation, the raw materials such as yellow soi...
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